Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
It’s nearly impossible to resist this rich chocolate delight. Chock-full of marshmallows and graham crackers, no one will believe that this tantalizing treat is low in fat.
Holly Mann Temple, New Hampshire
Marshmallow Fudge Recipe
Marshmallow Fudge
1 1/3 cups semi-sweet chocolate chips
2/3 cup fat-free sweetened condensed milk
1 tsp. vanilla
1 1/3 cups miniature marshmallows
2 whole reduced-fat graham crackers, broken into bite-size pieces
Line an 8 inch square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from heat, cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.
Pour into prepared pan. Refrigerate for 1 hour or until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces. 4 dozen
(Recipe for Marshmallow Fudge was on www.tasteofhome.com, 2013)
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